Vivan Los Tamales
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Que Vivan Los Tamales
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Author : Jeffrey M. Pilcher
language : en
Publisher: UNM Press
Release Date : 1998
Que Vivan Los Tamales written by Jeffrey M. Pilcher and has been published by UNM Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
Planet Taco
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Author : Jeffrey M. Pilcher
language : en
Publisher: Oxford University Press
Release Date : 2017-02-14
Planet Taco written by Jeffrey M. Pilcher and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-14 with Cooking categories.
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
The Oxford Handbook Of Food History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Oxford University Press
Release Date : 2012-11-08
The Oxford Handbook Of Food History written by Jeffrey M. Pilcher and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-08 with Cooking categories.
The final chapter in this section explores the uses of food in the classroom.
Mexico
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Author : Alicia Hernández Chávez
language : en
Publisher: Univ of California Press
Release Date : 2006-01-12
Mexico written by Alicia Hernández Chávez and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-12 with History categories.
A general text on Mexican history, combining political, economic, and historical information.
Eating Puerto Rico
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Author : Cruz Miguel Ortíz Cuadra
language : en
Publisher: UNC Press Books
Release Date : 2013-10-14
Eating Puerto Rico written by Cruz Miguel Ortíz Cuadra and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-14 with Cooking categories.
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Food In World History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Routledge
Release Date : 2008-10-09
Food In World History written by Jeffrey M. Pilcher and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-09 with History categories.
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.
Lines In The Sand
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Author : William E. Skuban
language : en
Publisher: UNM Press
Release Date : 2007
Lines In The Sand written by William E. Skuban and has been published by UNM Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with History categories.
Skuban's study highlights the fabricated nature of national identity in what became one of the most contentious border disputes in South American history.
Culinary Infrastructure
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Author : Jeffrey Pilcher
language : en
Publisher: Routledge
Release Date : 2018-10-16
Culinary Infrastructure written by Jeffrey Pilcher and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-16 with Social Science categories.
Over the past two centuries, global commodity chains and industrial food processing systems have been built on an infrastructure of critical but often-overlooked facilities and technologies used to transport food and to convey knowledge about food. This culinary infrastructure comprises both material components (such as grain elevators, transportation networks, and marketplaces) and immaterial or embodied expressions of knowledge (cooking schools, restaurant guides, quality certifications, and health regulations). Although infrastructural failures can result in supply shortages and food contamination, the indirect consequences of infrastructure can be just as important in shaping the kinds of foods that are available to consumers and who will profit from the sale of those foods. This volume examines the historical development of a variety of infrastructural nodes and linkages, including refrigerated packing plants in Nazi-occupied Europe, trans-Atlantic restaurant labour markets, food safety technologies and discourses in Singapore, culinary programming in Canadian museums, and dietary studies in colonial Africa. By paying attention to control over facilities and technologies as well as the public–private balance over investment and regulation, the authors reveal global inequalities that arise from differential access to culinary infrastructure. This book was originally published as a special issue of Global Food History.
Meals To Come
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Author : Dr. Warren Belasco
language : en
Publisher: Univ of California Press
Release Date : 2006-10-18
Meals To Come written by Dr. Warren Belasco and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-18 with Cooking categories.
In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years—from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today—when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone—from general readers to policy analysts, historians, and students of the future—who has wondered about the future of life's most basic requirement.
Vivan Los Tamales
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Author : Jeffrey M. Pilcher
language : es
Publisher: CIESAS
Release Date : 2001
Vivan Los Tamales written by Jeffrey M. Pilcher and has been published by CIESAS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking, Mexican categories.